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Navy Beans Cassoulet

Western.Chefs's picture
Cassoulet is basically a bean casserole containing meat. You'll fall for this pea bean casserole with duckling, salt pork and sausage links. Deliciously seasoned with wine ,spices and herbs, this Southern French dish makes a very satiating meal. Don't miss out on this Cassoulet and tell me if you like it.
  Dry pea beans 3 Cup (48 tbs) (Navy)
  Water 12 Cup (192 tbs)
  Duckling 4 1⁄2 Pound (Fresh Or Frozen)
  Salt pork 1⁄2 Pound, diced
  Hot italian sausage links 1 Pound
  Parsley sprigs 4
  Stalk celery 1 , cut into 1 inch pieces
  Bay leaf 1
  Garlic 2 Clove (10 gm)
  Thyme leaves 1⁄2 Teaspoon
  Whole cloves 1⁄4 Teaspoon
  Carrots 6 Large, each cut into bite-sized pieces
  Onions 2 Large, quartered
  Dry white wine 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon

1. Rinse beans with running cold water, discarding any stones or shriveled beans. In 8-quart Dutch oven over high heat, heat beans and 12 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans; return beans to Dutch oven.
2. Meanwhile, rinse duckling with running cold water. Cut off as much fatty skin as possible. With poultry or kitchen shears, cut duckling into 2-inch pieces (refrigerate giblets and neck for soup another day).
3. In 12-inch skillet over medium heat, cook salt pork until lightly browned. With slotted spoon, remove salt pork to large bowl; set aside. In drippings remaining in skillet, cook duckling pieces until browned on all sides; remove duckling to bowl with salt pork. Pour off drippings; reserve 2 tablespoons.
4. In same skillet over medium heat, heat sausages and 1/4 cup water to boiling. Cover; simmer 5 minutes. Remove cover; continue cooking until water evaporates and sausages are well browned on all sides, turning sausages frequently, about 20 minutes. Remove sausages to paper towels to drain. Refrigerate.
5. In 5-inch square of cheesecloth, tie parsley, celery, bay leaf, garlic, thyme, and cloves; add to beans in Dutch oven. Stir in carrots, onions,wine, salt, salt pork, duckling, reserved drippings, and 7 1/2 cups water; over high heat, heat to boiling. Cover and bake in 350°F. oven 2 hours. Stir in tomato sauce and sausages; cover and bake 30 minutes longer, stirring occasionally, until beans and duckling are tender.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 447 Calories from Fat 210

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 7.3 g36.5%

Trans Fat 0 g

Cholesterol 143.4 mg47.8%

Sodium 421.4 mg17.6%

Total Carbohydrates 24 g8%

Dietary Fiber 8.7 g34.8%

Sugars 3.4 g

Protein 33 g65.5%

Vitamin A 63.7% Vitamin C 10.7%

Calcium 7.1% Iron 28.2%

*Based on a 2000 Calorie diet

Navy Beans Cassoulet Recipe